I grew up with barley in like every soup my mother made. And I love it. I wanted to make some recently and wifey goes "I don't like barley". I had an even dumber look on my face than I usually wear. o_O

I've heard that mixing it with corn meal takes away that factor, but ugh.

I hadn't even heard of amaranth until I found it in babby's Plum pouch when she wasn't eating solid foods yet. So... I guess it was really processed/masked at that point? Or is it kind of like tofu and "all in how it's prepared"?

Wifey's russian, she grew up on buckwheat and we use it regularly. Often we'll steam those while sauteing garlic, shallot, yellow pepper, maybe some mushrooms, then mix them all together and toss some scallion slices over the top when serving. Goes well with a lot of things. She kind of marvels at it.. it's like the only way she ever had it, growing up, was steamed to soften and served with salt. She got SO tired of it. Nowadays, she looks forward to buckwheat. :DI know of spelt, but never worked with it. What do you like about it?

It's the kind I always buy! A bottle lasts me forever, and they get more hippy every time though. And it smells like effin baby powder this time. What are they doing in the science room over there?! The hippies are high.

It's the kind I always buy! A bottle lasts me forever, and they get more hippy every time though. And it smells like effin baby powder this time. What are they doing in the science room over there?! The hippies are high.

Wifey's russian, she grew up on buckwheat and we use it regularly. Often we'll steam those while sauteing garlic, shallot, yellow pepper, maybe some mushrooms, then mix them all together and toss some scallion slices over the top when serving. Goes well with a lot of things. She kind of marvels at it.. it's like the only way she ever had it, growing up, was steamed to soften and served with salt. She got SO tired of it. Nowadays, she looks forward to buckwheat. :DI know of spelt, but never worked with it. What do you like about it?

Spelt berries cook up like rice, but they are slightly chewy/bouncy when you eat them. They've got a good neutral flavor, have more nutrients than plain rice, and give you lots of fiber.

Wifey's russian, she grew up on buckwheat and we use it regularly. Often we'll steam those while sauteing garlic, shallot, yellow pepper, maybe some mushrooms, then mix them all together and toss some scallion slices over the top when serving. Goes well with a lot of things. She kind of marvels at it.. it's like the only way she ever had it, growing up, was steamed to soften and served with salt. She got SO tired of it. Nowadays, she looks forward to buckwheat. :DI know of spelt, but never worked with it. What do you like about it?

Spelt berries cook up like rice, but they are slightly chewy/bouncy when you eat them. They've got a good neutral flavor, have more nutrients than plain rice, and give you lots of fiber.

Interesting, thanks. I don't make rice often since I'm the only one that seems to like it as is. That might be a good alternative to try. How does the cost/prep play out as compared to rice grains?

I grew up with barley in like every soup my mother made. And I love it. I wanted to make some recently and wifey goes "I don't like barley". I had an even dumber look on my face than I usually wear. o_O

Wifey's russian, she grew up on buckwheat and we use it regularly. Often we'll steam those while sauteing garlic, shallot, yellow pepper, maybe some mushrooms, then mix them all together and toss some scallion slices over the top when serving. Goes well with a lot of things. She kind of marvels at it.. it's like the only way she ever had it, growing up, was steamed to soften and served with salt. She got SO tired of it. Nowadays, she looks forward to buckwheat. :DI know of spelt, but never worked with it. What do you like about it?

Spelt berries cook up like rice, but they are slightly chewy/bouncy when you eat them. They've got a good neutral flavor, have more nutrients than plain rice, and give you lots of fiber.

Interesting, thanks. I don't make rice often since I'm the only one that seems to like it as is. That might be a good alternative to try. How does the cost/prep play out as compared to rice grains?

They probably cost a little more than plain rice. I don't track that too much. I cook them in a rice cooker, so no real difference there.

I grew up with barley in like every soup my mother made. And I love it. I wanted to make some recently and wifey goes "I don't like barley". I had an even dumber look on my face than I usually wear. o_O

That sucks.

Ever had barley blood sausage?

Not at all.. tried blood sausage once and did not like it one bit, so that never would've occurred to me to check out.

/I kind of wonder if she had a bad/boring barley experience and I should just make soup anyway.

Wifey's russian, she grew up on buckwheat and we use it regularly. Often we'll steam those while sauteing garlic, shallot, yellow pepper, maybe some mushrooms, then mix them all together and toss some scallion slices over the top when serving. Goes well with a lot of things. She kind of marvels at it.. it's like the only way she ever had it, growing up, was steamed to soften and served with salt. She got SO tired of it. Nowadays, she looks forward to buckwheat. :DI know of spelt, but never worked with it. What do you like about it?

Spelt berries cook up like rice, but they are slightly chewy/bouncy when you eat them. They've got a good neutral flavor, have more nutrients than plain rice, and give you lots of fiber.

Interesting, thanks. I don't make rice often since I'm the only one that seems to like it as is. That might be a good alternative to try. How does the cost/prep play out as compared to rice grains?

They probably cost a little more than plain rice. I don't track that too much. I cook them in a rice cooker, so no real difference there.

one thing about quinoa. I didn't like it much when I tried boiling it like rice. I've found that putting it in a mesh strainer over boiling water and steaming it cooks it up much nicer, without turning to glue, and leaves it with individual seeds with good texture.

I grew up with barley in like every soup my mother made. And I love it. I wanted to make some recently and wifey goes "I don't like barley". I had an even dumber look on my face than I usually wear. o_O

That sucks.

Ever had barley blood sausage?

Not at all.. tried blood sausage once and did not like it one bit, so that never would've occurred to me to check out.

/I kind of wonder if she had a bad/boring barley experience and I should just make soup anyway.

It's an acquired taste, it looks and sounds disgusting but I love the stuff.

make me some tea:DGS: make me some tea: DGS: EggFool: make me some tea: I like barley.

I like barley too.

I grew up with barley in like every soup my mother made. And I love it. I wanted to make some recently and wifey goes "I don't like barley". I had an even dumber look on my face than I usually wear. o_O

That sucks.

Ever had barley blood sausage?

Not at all.. tried blood sausage once and did not like it one bit, so that never would've occurred to me to check out.

/I kind of wonder if she had a bad/boring barley experience and I should just make soup anyway.

It's an acquired taste, it looks and sounds disgusting but I love the stuff.

Make some barley soup for yourself, ask her to try it.

Yeah, either a mushroom barley or a beef veggie barley. Fall is not so far away, it'll be perfect for it.